Fried Adobo Flakes

Adobo is really a Spanish word for seasoning or marinade but Adobo or Philippine Adobo, if you want to call it that, refers to a really popular dish of chicken, pork or a combination of the two or even vegetables slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns.

Adobo is a staple in many if not all Filipino household all over the world. I’ve posted so many versions of this dish : Chicken Adobo, Squid Adobo, Chinese Pork Adobo and White Chicken Adobo with Lemongrass but I’ve not posted this pork version yet. Although you can also make this dish with chicken, I suggest you make this with pork as it gets a little crispy [and very tasty] specially if you are using pork belly.

Usually this dish is made if there are leftover pork or chicken adobo from yesterday’s meal.

Sauté garlic in 2 tbsp cooking oil until oil gets infused with the flavor of garlic.

Add pork cutlets.

Pour in water, soy sauce and vinegar.You can increase or decrease the amount of vinegar, depending on how sour you want your Adobo to be.

Bring to a boil without stirring. Simmer for a few seconds.

Add bay leaf, sugar and peppercorns.Stir.

Simmer for a few more minutes.

♥Now, while the Adobo is simmering, I’m gonna tell you a little secret. This would make your Pork adobo taste exceptional. Add a little bit of dried Oregano in it and mix well. Just a little, like a pinch. If you add more than that it wouldn’t taste like Adobo at all.

Simmer for a few more seconds then turn off heat. Let it cool.

Take pork pieces off from it’s sauce and shred it by hand.

Mix it with the sauce again, drain, then fry in oil. It’s really up to you if you want to fry it to a crisp or not.

Serve with garlic rice, sunny-side up egg and tomato.

Pandesal with Adobo Flakes

There is also another way to eat this. You can also eat it as a snack by making it a filling in your sandwich. Here, I put it as a filling in a piece of pandesal.

Pandesal is the most popular, rounded bread in the Philippines. This is usually eaten during breakfast or as an afternoon snack either with filling or dipped in black coffee.

Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine. Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do